Reduce the heat to medium - low and simmer, stirring occasionally and breaking up
any large pieces of squash, until the flavors meld together, about 15 minutes.
Reduce the heat to medium low and simmer for 15 - 20 minutes, using a spoon to break up
any large pieces of squash.
Not exact matches
5 cups chicken broth (or, 3 cubes
of homemade bouillon cubes + 3 - 4 cups
of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into
large pieces (about 6 cups) half a good sized butternut
squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
1 cup
of black rice 1 small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2
large handfuls
of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons
of sesames seeds 1/4 cup
of pumpkin seeds for the sesame ginger dressing: 1/2 inch
piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon
of honey 1 tablespoon
of lime juice 2 tablespoons
of toasted sesame oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4 tablespoons
of grapeseed or sunflower oil
Mix the sweet potatoes and butternut
squash in a
large bowl with 2 - 3 tablespoons
of olive oil or enough to lightly coat each
piece.
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch
piece of fresh ginger, peeled and chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive oil 1
large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut
squash, peeled and cut into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh sage 8 cups water
meaty lamb bones (neck are my favorite, but arm or blade shoulder chops are also good) Filtered water (1/2 gallon) Light splash
of vinegar (I use apple cider) 1 small
piece kelp 1
large onion, diced 2 celery stalks, chopped 3 medium carrots, peeled and chopped 1 - 2 parsnips, peeled and chopped 1 turnip, peeled and chopped 1
large piece of pumpkin or
squash, chopped 2 - 3 leaves swiss chard, rinsed and finely sliced 1 medium tomato, chopped (or 1 Tbsp.
zest
of one
large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut
squash, peeled and sliced into quarter sized
pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into
pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped
2 tablespoons olive oil 1 medium onion, thinly sliced 1
large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch
piece of fresh ginger, peeled and very thinly sliced 1
large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1
large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2 pounds pattypan
squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow
squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1
large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
Drizzle a bit more dressing on the
squash and shave
large pieces of fresh parmesan on top.
In fact one
large organic sweet potato, apple or
piece of squash can make up to twenty servings.
Save Print Seafood Chowder Recipe type: Soup Ingredients 1
large spaghetti
squash, cooked 5 cups chicken or fish broth 1 small onion, finely chopped 2 3 - ounce cod fillets, cut into 1 - inch
pieces (slightly frozen) 1 cup
large shrimp, peeled and chopped 1 cup clam meat 1 1/2 bulbs
of garlic, roasted Instructions Roast garlic: separate cloves without removing skin.
2 pound yellow wax beans, or a mixture
of varieties, ends trimmed 5 tomatoes, peeled, seeded, and coarsely chopped 1 yellow bell pepper, cut into 1 - inch strips 1 pound summer
squash, cut into
large pieces 3 tablespoons chopped fresh parsley 1 teaspoon lemon zest